Scottish Shortbread
Deliciously buttery and melt-in-your-mouth shortbread cookies that are loaded with flavour, and super quick and easy to make. Choose the perfect cookie cutters to fit any occasion!
Servings: 28 - 30 cookies
Calories: 99kcal
Ingredients
- 2 cups (250g) plain/all-purpose flour
- ½ cup (65g) cornflour/cornstarch
- ¾ cup (150g) caster/superfine sugar
- ¼ teaspoon salt optional
- ¾ cup (170g) unsalted butter softened and cubed
Instructions
- Preheat the oven to 170C/325F/Gas 3. Line a baking tray with parchment paper or a silicone mat, and set aside.
- In a large mixing bowl, whisk together the flour, cornflour, sugar, and salt.
- Add the butter and rub in, using your fingertips, until the mixture resembles coarse breadcrumbs.
- Bring together into a dough with your hands, and place onto a lightly floured surface.
- TIP: If the dough is too crumbly to bring together with your hands, add milk (about 1 tablespoon) to make it more manageable.
- Knead until soft, then roll out to a thickness of 1cm. Don't worry if the edges crack, just form them back together with your fingers.
- Using a cookie cutter, cut shapes out and place them onto the prepared baking tray.
- Decorate the tops with the tines of a fork, and sprinkle with granulated sugar.
- Bake for 20 - 30 minutes, or until firm to the touch and lightly golden around the edges (but still very pale).
- Allow to cool for 5 - 10 minutes before transferring them to a wire rack to cool completely.
Video
Notes
Scottish shortbread stays fresh, kept in an airtight container, at room temperature for up to 1 week.
Cookie dough can be wrapped in clingfilm and kept in the fridge for up to 5 days, or frozen for up to 3 months. Thaw overnight in the fridge before using.